With a cake-like, pillowy texture and the pretty look of crinkle cookies, these soft pumpkin cookies with almond flour are the easy one bowl cookies you'll want to enjoy with your coffee during the autumn season!
This time of year, it is very likely that you opened a can of pumpkin purée and used most of it for another recipe such as my pumpkin oatmeal chocolate chip cookies or a pie. And in case you were wondering what to do with that remaining pumpkin purée lingering in your fridge, you need to try these soft pumpkin cookies!
Here's why you'll love these soft pumpkin cookies with almond flour!
- My pumpkin almond cookies take minutes to put together and are an easy one bowl recipe! Combine all ingredients, chill the dough for 30 minutes, scoop and roll in powdered sugar and top with an almond (optional) for extra almond flavor and crunch. Then bake and watch them puff up as they develop this lovely cracked finish!
- Made mostly with almond flour and infused with almond extract, the flavor and texture of these pumpkin almond cookies resembles that of classic Italian amaretti cookies. In fact I was tempted to call them pumpkin amaretti!
- I did add a bit of all-purpose flour to the dough as I felt it improved the texture of these cookies. However, if you're looking for a gluten free variation, check out my tip further below in the Recipe Notes section.
- The are generously rolled in powdered sugar to give them that pretty, picture perfect look of crinkle cookies!
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Difference between Almond Flour and Almond Meal
In case you were wondering whether to use almond flour vs almond meal for this recipe, allow me to explain the difference.
-Almond flour is made with blanched almonds (without the skin) that are ground into a fine powder.
-Almond meal is ground whole almonds, that is with the dark skin still on, and therefore the consistency is more coarse.
Although they may be used interchangeably in most recipes, in the case with these soft pumpkin cookies there may be a notable difference in the texture.
Ingredient List
- Pumpkin puréee (canned): NOT pumpkin pie filling
- Almond extract: If you prefer, swap out the almond extract and try adding a pumpkin spice blend (cinnamon, nutmeg, allspice and cloves)
- Oil: I used olive oil or oil, you may use oil of your choice such as avocado oil
- Powdered sugar: for rolling in
- Whole almonds: (optional) to top the cookies
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Soft Pumpkin Cookies with Almond Flour
- In a medium sized bowl whisk together the egg; sugar; and oil until thick and pale.
- Stir in the pumpkin purée; vanilla and almond extracts.
- Use a wooden spoon to stir in the almond flour; baking powder; salt and all-purpose flour.
- Place the dough in the refrigerator to chill for 30 minutes.
- Use a 1 tbsp. cookie scoop to scoop the dough into a bowl with powdered sugar. Coat completely with sugar and place on a baking sheet.
- Top with an almond (optional) and bake at 350 degrees F until golden brown, about 20 minutes.
- Let cool completely before serving or storing.
- Enjoy with your coffee or tea!
Recipe FAQs
The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra ¼ cup almond flour in place of all-purpose flour.
Store in an air-tight container at room temperature for up to 5 days.
Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
Coat generously with powdered sugar for that perfect crinkle cookie look.
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Soft Pumpkin Almond Flour Cookie Recipe
Ingredients
- ¾ cup granulated sugar
- 2 tbsp. olive oil
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin purée Not pumpkin pie filling
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup powdered sugar
- 20 almonds optional
Instructions
- In a medium sized bowl whisk together the sugar; oil and egg until thick and pale.
- Stir in the pumpkin purée, almond and vanilla extracts until just combined.
- Use a wooden spoon to stir in the almond flour; baking powder; salt and flour.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a 1 tbsp. cookie scoop to scoop dough into a bowl with the powdered sugar. Alternately, use 2 soup spoons to spoon the dough into the bowl with sugar. The dough will be very soft, this is normal.
- Gently roll the dough in the powdered sugar to coat all sides. You do not need to shape it into a perfect ball. Place the cookie onto the baking sheet.
- Continue with the remaining dough. Top each cookie with an almond (optional) and bake for 20 minutes or until golden brown both on top and underneath the cookies.
- Once out of the oven the cookies will be soft. Let sit on the baking sheet for 10 minutes before transferring them onto a wire rack. Let cool completely before serving or storing the cookies.
Notes
-In place of olive oil, you may use avocado oil. For a gluten-free version The addition of flour contributes to the cake-like texture of these cookies. However, for a gluten free version, add an extra ¼ cup almond flour in place of all-purpose flour. Tips -The cookie dough is very soft, this is normal and contributes to the soft, cake-like texture of the cookies. Do not over handle the dough when rolling in the powdered sugar. Nor do the cookies requiring rolling into a perfect ball shape. They will puff up beautifully in the oven.
-Coat generously with powdered sugar for that perfect crinkle cookie look. Storage Store in an air-tight container at room temperature for up to 5 days. To Freeze Freeze with parchment paper separating layers of cookies in an freezer safe container for up to 3 months. Defrost at room temperature before serving.
Nadia Fazio
The perfect easy way to use up pumpkin puree sitting in the fridge. Everyone loved the soft, chewy texture of these pretty cookies!